Antony Worrall Thompson

Antony Worrall Thompson has been kind enough to write a recipe for us.  Antony currently hosts the popular cookery programme on ITV1, Saturday Cooks and is a Ready Steady Cook regular.

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PAN-FRIED SCALLOPS WITH MINTED PEA AND EDAMAME PUREE,
CRISP PANCETTA
Serves 4

2 rashers pancetta or streaky bacon per person
2 large diver caught scallops per person
25g (1 oz) unsalted butter
1 tablespoon olive oil + a little extra for drizzling
salt and ground black pepper

For the Pea-Mint Edamame Puree:
2 tablespoons olive oil
6 spring onions, finely sliced
125g/4 oz frozen peas
125g/4 oz edamame beans, podded
1 teaspoon golden caster sugar
300ml  (half a pint) vegetable stock
2 tablespoons mint, leaves only, rough chopped
3 ripe tomatoes, seeded and chopped

Garnish:
sprigs of fresh mint, balsamic vinegar reduction

1. To make the pea and edamame puree, heat a medium non- stick deep frying pan and add the oil until hot, add the spring onions and cook until softened,  add the peas, edamame beans, caster sugar and stock, place a circle of greaseproof paper over the top and allow to sweat for about 4 minutes.

2. Remove the paper. Place the mixture into a food processor and liquidise until smooth, you still want a little of the texture in the mixture. Return to saucepan and fold in the mint and tomatoes and allow to cook for 1 minute, until all the liquid has evaporated.

3. Pre-heat the oven to 150C/gas mark 2. Using the back of a knife stretch the slices of pancetta.  Place the pancetta on a baking sheet, cover with greaseproof paper then another baking sheet.  Cook for 10 minutes then remove top baking sheet and greaseproof – allow to continue cooking until crispy.

4. Heat the butter and oil in a medium non-stick frying pan, when hot and foaming add the scallops and cook for 2 minutes on each side.  Using metal tongs, remove the scallops from the pan, drain on paper towel and keep warm.

5. To serve, place a spoonful of the puree slightly off centre on a serving plate, top the puree with  2 cooked scallops, then 2 slices of crispy pancetta.

6. Drizzle with a little extra virgin olive oil.  Garnish with sprigs of mint and reduced balsamic vinegar and serve immediately.